Turkey Brining Instructions

Turkey Brining Instructions

Brining Turkey

Ingredients and supplies for brining turkey

  • 5-gallon bucket or other large container
  • turkey
  • 1 gallon vegetable stock (optional)*
  • water to cover
  • ice
  • 1 cup coarse kosher salt
  • 1/2 cup brown sugar (optional)

At the very least, you need ice water, salt, a container, and a bird.

Directions for brining turkey

  1. Dissolve the salt and sugar in the veggie stock on the stove.  Cool and chill.
  2. Place the turkey breast side down in the 5-gallon bucket.
  3. Add the stock and cold water until it covers the turkey.
  4. If you do not have a snow bank to keep the bucket in, make room in the refrigerator.  We never have that much room in the frig, so we add ice throughout the day and keep it in the coolest place possible.
  5. Brine for a minimum of six hours.  We like to brine for two days.  Whatever amount of time you can devote to brining will help your turkey “retain water” and make it juicier.
  6. Remove the turkey from the brine, rinse, and roast as usual…although we often roast ours upside-down to add juiciness to the breast.
* To make your own veggie stock for brining, bring a stockpot of water and veggies to a boil. Use either ends and leftovers you’ve frozen over time, or fresh veggies.  I like carrots, celery, and onion, but use whatever you have on hand.  Simmer for several hours (or as much time as you have).  Strain.

I use a simple brine on my roasted chickens as well, containing only water and salt.  It makes a world of difference.